Description
This Cheesy Garlic Butter Linguine Pasta with Savory Ground Beef is a rich and comforting dish that combines perfectly cooked linguine with a creamy garlic butter sauce, melted parmesan and mozzarella cheeses, and flavorful ground beef. Ready in just 30 minutes, it’s a satisfying meal perfect for weeknight dinners that’s both hearty and flavorful.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Ground Beef
- 1 lb ground beef
- Salt and pepper to taste
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Cook the linguine pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until browned and fully cooked. Season with salt and pepper to taste. Remove the cooked beef from the skillet and set aside.
- Melt Butter: In the same skillet, melt the unsalted butter over medium heat, preparing the base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Simmer Cream: Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally to thicken slightly.
- Add Cheeses and Seasoning: Gradually add the grated Parmesan and shredded mozzarella cheeses to the cream sauce, stirring continuously until the cheeses melt smoothly. Season with salt, pepper, and crushed red pepper flakes if using, adjusting seasoning as desired.
- Combine Pasta and Beef: Return the cooked pasta and ground beef to the skillet. Toss everything together to coat evenly in the creamy cheese sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- Serve: Serve the cheesy garlic butter linguine immediately, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a silky texture.
- Use fresh garlic for best flavor and avoid browning it to prevent bitterness.
- For a spicier kick, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.
